Low-Carb Raspberry Cheesecake Smoothie
NET CARBS PER SERVING: 5G
Carbs per Serving (2 servings): 10g
Fiber: 5g
FULL NUTRITIONAL INFORMATION POSTED AT THE BOTTOM OF THE PAGE.
RECIPE EXPLAINED
Not that you really need an explanation for a smoothie, but this makes for a great keto drink on a hot day or if you you’ve got a craving for something sweet. I usually opt to just use frozen raspberries to make it cold and refreshing, but if it’s already cold outside feel free to use fresh raspberries for better flavor.
OPTIONAL INGREDIENTS
- The heavy cream is optional, but I use it to add some more calories and fat.
- Want to make it a chocolate cheesecake? Substitute the vanilla syrup for about 30 of Lily’s Dark Chocolate Baking Chips. They’re already sweetened with Stevia, but if you aren’t a fan of dark chocolate you can add your own Stevia to taste to make it sweeter.
- This will add 1.5g NET Carbs to the shake.
- Top it with a dollop of sugar-free cool whip, or for one additional NET carb, top it with some Redi Whip.
- Rum. Why not?
WHAT YOU NEED
- Blender
- I use this one. It’s purpose in my kitchen is almost 100% smoothies.
- If you don’t have a blender or food processor (or you’re making smoothies for more than one person), I’d recommend this one from Ninja if you’re looking for something more multi-purpose.
Raspberry Cheesecake Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 smoothie
Calories 213 kcal
Ingredients
- 1 cup Almond Milk - Vanilla (Unsweetened)
- 1/2 cup Raspberries
- 2 tablespoons Cream Cheese
- 1 tablespoon Heavy Whipping Cream
- 1 tablespoon Sugar-Free Vanilla Syrup
Instructions
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Combine all ingredients into blender.
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Pulse blend for 30 seconds.
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Serve and enjoy!
